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Gluten Free Easter Bread

Gluten and Dairy Free Easter Bread

Ingredients

  • 2 tbsp honey
  • 1/2 cup coconut sugar
  • 2 packages quick-rise yeast
  • 2 tsp ground cardamom
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 6 cups Bob's Red Mill 1-to-1 gf flour blend
  • 1 1/2 cup almond milk I used New Barn
  • 5 tbsp ghee
  • 3 eggs
  • 4 dyed Easter eggs for decoration (optional)

Instructions

  1. Using a kitchenaid or stand mixer, combine honey, coconut sugar, yeast, cardamom, vanilla, and salt.  Stir in 1 cup of flour. 

  2. In a small saucepan, heat milk over low heat (don't let it boil!). Melt ghee into milk and pour over flour mixture. Stir until well combined.

  3. Add in raw eggs, on at a time, and stir until combined.

  4. Stir in the rest of the flour (5 cups). Dough will be slightly sticky.

  5. Take dough out of Kitchenaid and place on floured counter.

  6. Kneed for 5 minutes until dough is nicely elastic. You can add in a bit more flour if needed. 

  7. Place dough in a well-greased bowl. Cover with a kitchen towel and rise in a warm area for an hour.

  8. Punch down dough and continue to rise another 30 minutes.

  9. Remove dough from bowl and cut into three pieces. Roll each piece into a 24 inch rope.

  10. On a silpat, braid dough and form a wreath out of the dough. Place in a large pie pan.

  11. Place dyed eggs around the wreath. Coat with egg wash (1 egg whisked with a little water).

  12. Bake in a preheated 375 degree oven for 30 minutes, or until nicely browned. Cool and serve.